تأثیر پیش‌تیمار فراصوت بر سرعت خشک شدن جوانه‌های عدس در خشک‌کن‌های هوای داغ و فروسرخ

Awad TS, Moharram HA, Shaltout OE, Asker D, Youssef MM, 2012. Applications of ultrasound in analysis, processing and quality control of food: A review. Food Research International 48(2): 410-427.

Chelladurai V, Erkinbaev C, 2020. Lentils, in: Manickavasagan, A., Thirunathan, P. (Eds.), Pulses: Processing and Product Development. Springer International Publishing, Cham, pp. 129-143.

Delgado JMPQ, da Silva MV, 2014. Food Dehydration: Fundamentals, Modelling and Applications, in: Delgado, J.M.P.Q., Barbosa de Lima, A.G. (Eds.), Transport phenomena and drying of solids and particulate materials. Springer International Publishing, Cham, pp. 69-94.

El-Adawy TA, Rahma EH, El-Bedawey AA, El-Beltagy AE, 2003. Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition 58(3): 1-13.

Ghorbani R, Dehghannya J, Seiiedlou Heris SS, Ghanbarzadeh B, 2013. Modeling color parameters during plums drying pretreated with ultrasound and osmotic dehydration. Journal of Food Processing and Preservation 5(1): 27-59.

Karimi AS, Saremnezhad S, 2020. The effect of germination process on some functional properties of Iranian lentil cultivars. Journal of Food Science and Technology (Iran) 17(101): 167-176.

Lee HC, Htoon AK, Uthayakumaran S, Paterson JL, 2007. Chemical and functional quality of protein isolated from alkaline extraction of Australian lentil cultivars: Matilda and Digger. Food Chemistry 102(4): 1199-1207.

Mujumdar AS, 2014. Handbook of industrial drying. CRC press, Taylor & Francis Group, Boca Raton, London.

Najib T, Heydari MM, Meda V, 2022. Combination of germination and innovative microwave-assisted infrared drying of lentils: effect of physicochemical properties of different varieties on water uptake, germination, and drying kinetics. Applied Food Research 2(1): 100040.

Oghbaei M, Prakash J, 2016. Effect of primary processing of cereals and legumes on its nutritional quality: A comprehensive review. Cogent Food & Agriculture 2(1): 1136015.

Perri G, Coda R, Rizzello CG, Celano G, Ampollini M, Gobbetti M, De Angelis M, Calasso M, 2021. Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread. Food Chemistry 355: 129638.

S.Santos C, Silva B, M.P.Valente L, Gruber S, W.Vasconcelos M, 2020. The effect of sprouting in Lentil (Lens culinaris) nutritional and microbiological profile, Foods.

Salehi F, 2020. Recent applications and potential of infrared dryer systems for drying various agricultural products: A review. International Journal of Fruit Science 20(3): 586-602.

Salehi F, Razavi Kamran H, Goharpour K, 2023. Effects of ultrasound time, xanthan gum, and sucrose levels on the osmosis dehydration and appearance characteristics of grapefruit slices: process optimization using response surface methodology. Ultrasonics Sonochemistry 98: 106505.

Salehi F, Satorabi M, 2021. Influence of infrared drying on drying kinetics of apple slices coated with basil seed and xanthan gums. International Journal of Fruit Science 21(1): 519-527.

Shahidi F, Maleki Aysak M, 2017. Studying the influence of ultrasound treatment on osmosis dehydration of turnip and optimization of hot-air drying conditions. Journal of Food Science and Technology (Iran) 14(68): 203-2014.

Sulieman MA, ElTyeb MM, Abbass MA, Ibrahim EE, Babiker EE, ElTinay AH, 2007. Changes in chemical composition, phytate, phytase activity and minerals extractability of sprouted lentil cultivars. Journal of Biological Sciences 7(5): 776-780.